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What is your favorite dish to have Harissa with?

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foodsnob14 Jun 6, 2009 02:14 PM

Finally found an amazing Harissa, I believe it is Mustapha's. I would love to hear what you put you Harissa on? I could put it on just about anything it is so good, scrambled eggs, tagine, potatoes. Would love any new ideas!

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  1. BigSal Jun 7, 2009 07:42 AM

    There are a couple restaurats here that have used harissa in some sandwiches that are outstanding. One is a bacon, egg and harissa sandwich (toasted bread). Simple, but the harissa adds a delicious kick. The other is a decadent egg salad sandwich. Big chucks off egg, fresh mayo, with roasted sweet and hot red pepper and harissa mixed in to give it an extra zip. This sandwich is served on focaccia. Deliciously decadent and brings an exciting new flavor to the standard egg salad sandwich.

    1. h
      HillJ Jun 7, 2009 08:54 AM

      Tossed into roasted root vegetables.
      Added to steamed rice
      Spread on chicken and grilled
      A surprise ingredient in garlic bread
      On pizza!

      1. k
        katecm Jun 8, 2009 09:54 AM

        My husband loves it on broiled lamb rib chops. I've also blended it up with roasted red peppers to make a less-spicy version that is great as a sauce for roasted cauliflower or even an adventurous pasta, with sausage, greens, tomatoes, etc. Also, I've done middle-eastern spiced ground beef patties and served a harissa cream on the side.

        3 Replies
        1. re: katecm
          h
          HillJ Jun 8, 2009 09:56 AM

          katecm, could you share the harissa cream recipe? Sounds wonderful!

          1. re: HillJ
            k
            katecm Jun 8, 2009 11:04 AM

            It's not much of a recipe! I did it once when I had an unusually potent harissa and wanted to cool it down. I basically usually mix the harissa with sour cream to taste (I usually do about half and half, but again, it depends on the natural heat of the harissa and on how spicy you want it). Then I stir in some lemon juice to brighten it up a bit, and usually stir in minched chives or scallions if I want some texture. It's also really good with seafood.

            1. re: katecm
              h
              HillJ Jun 8, 2009 12:01 PM

              Yum! I'd probably sub greek yogurt for the sour cream. katecm, this also sounds like it would be fabulous as a veggie dip! Thanks for the guideline.

        2. jeniyo Jun 8, 2009 02:53 PM

          We usually spread it on veggie paninis or yes, as the base of thin veggie pizzas.
          it work well with pasta + black olive + strong greens
          we like it spread on pieces of fish or chicken, especially when they've been in the freezer.

          1. MsMaryMc Jun 8, 2009 05:22 PM

            It's got to be this recipe. I found it in a story from a California newspaper about a "Pacific Northwest cuisine" restaurant opening in Manhattan. I don't know what it has to to with any of the above parts of the world, but it's damn good!

            Grilled Lemon-Harissa Chicken
            http://www.recipezaar.com/Grilled-Lemon-Harissa-Chicken-255138

            It goes great with this cold Carrot Salad, btw...
            http://www.recipezaar.com/Carrot-Sala...

            1 Reply
            1. re: MsMaryMc
              a
              anakalia Jun 9, 2009 09:14 AM

              I recently had dinner at a Tunisian friend's house and she made an appetizer that was basically thick baguette slices, with a bit of harissa spread on top, topped with a green pepper and (herb? spinach? and salt?) puree, and some chopped olive and hard-boiled egg. It was SOOOO good!

            2. EvZE Jun 9, 2009 04:18 PM

              What don’t I use it in! Yes, Mustapha’s is the brand. This is one of the best “hot sauces” around. Not only does it have the heat but it has a wonderful flavor. I add it to tomato sauce, pizza, meatloaf, I make barbeque sauce with it and I make Buffalo Wings and use it for the sauce. I also use it in the more traditional manner with couscous, grilled lamb and chicken.

              1. k
                katecm Jun 10, 2009 06:32 AM

                I remembered another - I braise beef in broth, diced tomatoes, diced red peppers and onions flavored to taste with the harissa. It is wonderful over couscous.

                1. JungMann Jun 10, 2009 07:41 AM

                  Harissa makes a good addition to veal paprikash and many other cream-based sauces.

                  1. Homero Jun 11, 2009 12:58 PM

                    Aziza in SF makes a killer Moroccan Bloody Mary with Vodka, Fresh tomato juice, harissa, and balsalmic vinegar. OH MY GOD was it good. A few olives on a toothpick as a garnish.

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